Dinner Menu for May 19-21, 2016

 

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Antipasti

bread-olives   4.5

bread-pesto  4.5

duck rillette   5.5

duck liver mousse  5.5

pork pâté  5.5  all three 9.5

curried salmon terrine  5.5

rillette filled thyme elcair  5.5

bruschetta/duck/pickled beets/blue  6.5

GTF salad –strawberries/pumpkin seeds  7.5

black bean  soup  5

carrot and curry soup  5

Pizze Rosse

garlic/oregano/mozzarella    9.5

bacon/zukes/mozz  10.5

spring onion/ham/mozz  10.5

 

Pizze Bianche

duck/anchovy/scallion/mozz  10.

egg/blue/scallion/mozz 10.5

goat/olive/mozz   10.5

 

–add an egg or anchovies

for  2.

 

Secondi         (three course meal $29)

chinook salmon/brodo/noodle/carrots/daikon/sugar snap/mint   19.5

duck/carrot/greens/turnip/blackberry 18.5

hanger steak/new potato/chard/radish/butter lettuce/caper salsa verde  19.5.

quail/lentils/roasted peppers/grilled walla walla/balsamic 18.5

semolina soufflé/thyme/caramelized onions/greens/golden raisin 16.5

 

To Finish

chocolate-almond fudge cake/chantilly/strawberry coulis   5.5

cappuccino cheesecake/caramel sauce 5.5

strawberry vanilla pie/chantilly  5.5

chocolate/coffee mousse cake/chantilly   5.5

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